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Classic Peanut Butter Cookies (V)

Thick, chewy, classic peanut butter cookies, in vegan form! These cookies have so much peanut-y flavour, you’d never be able to tell they’re vegan!

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Welcome to June, everyone! Another month is in the books – and this blog has officially been up and running for 3 months. It’s still a newborn, but it’s a growin’! I want to give a big thanks to all of you that have been around for the past several weeks, and warm interwebz welcome if you’re a newcomer to this blog! Get comfortable, stay a while.. I’ve got lots of yummies to share with you!

This recipe is wonderfully easy. Simple ingredients, no chilling, no weird sh*t. We ain’t got time for that. Less than 30 minutes and you’ve got yourself some thick, soft, peanuty, perfectly crinkled, fresh out the oven, peanut butter cookies. The best thing about these is how thick and soft they are. No thin, crumbly cookies here! Plus they’re made all vegan, and all yummy.

So yummy in fact, I recommend doubling (or even tripling) the recipe if you’re surrounded by other peanut butter lovers.. these barely lasted 24 hours in my house. The stack of cookies seemed to steadily decrease every time I saw them. More proof that removing animal products does not equate to a removal of deliciousness – I’ll cookie cheers to that! This is another cookie that will have all the non-vegans fooled. Not a difference to be seen or tasted. In fact, they’ll probably ask you how you made such heavenly cookies! Success!

In a medium bowl, mix together all dry ingredients (flour, baking soda, baking powder, and salt) and stir to combine

In a large bowl, mix together peanut butter and room temperature vegan butter using an electric or stand mixer (if you're peanut butter is too hard or stiff, gently heat it in the microwave for 15-30 seconds)

Add in both types of sugar to peanut butter/butter mixture and continue to mix until combined

Add in dairy free milk and vanilla extract and mix once more

Add the dry ingredient mixture to the wet and mix until fully incorporated

To make these big and thick, scoop dough balls of 3 tbs and place onto a parchment lined baking sheet (I used my medium cookie scoop and scooped 2 balls per cookie and combined them into 1 giant ball)

Using a fork, gently press a crisscross pattern on the top of the cookies. As you press they will flatten a bit, but make sure they're still relatively thick

Bake in preheated oven for 15-18 minutes, or until edges are firm and bottoms are golden brown

Allow to cool on pan for 5-10 minutes, then transfer to wire cooling rack to finish cooling (or eat while they're warm!)